Meyer Lemon Pudding to-go

Test Kitchen-Approved

Author Notes: I’ve made Meyer Lemon Pot de Crèmes several times and think they’re delicious but I was looking for something a little homier when I came up with this recipe. I also wanted to use my small Chinese to-go boxes and knew they wouldn’t stand up to a water bath. Voilà, pudding adapted from an old copy of “Joy of Cooking”. For kids lunches pack in something a little sturdier like small Tupperware, Gladware, etc. - Angela @ the well-worn apronAngela @ the well-worn apron

Food52 Review: A delicate vanilla pudding base is the canvas for tangy, sweet Meyer lemons. The flecks of zest throughout the pudding and sprinkled on top keep it light and refreshing. If you're new to making pudding, this is a great recipe to try since the directions are very exact. broccolirose

Serves: 6


  • 1/2 cup sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons Meyer Lemon zest
  • 4 cups milk
  • 2 eggs
  • 3 teaspoons Meyer Lemon juice
  • 1 teaspoon vanilla
  • Additional zest for garnish (optional)
In This Recipe


  1. Mix sugar, cornstarch, salt and lemon zest in the top of a double boiler or a metal bowl you can set over boiling water. While mixing, slowly add milk and place over (not touching) boiling water. Stir constantly until mixture begins to thicken. About 10 minutes. Cover and cook 10 more minutes.
  2. Whisk together Meyer lemon juice and eggs. Stir about 1 cup of hot milk into eggs and add to milk over hot water. Stir constantly and cook for 2 minutes. Don’t overcook. Remove from heat, stir gently until slightly cooled, and add vanilla.
  3. Continue stirring over an ice bath and pour into individual to-go containers and refrigerate until cold and somewhat firm. If desired, garnish with long thin Meyer Lemon zest.

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Pudding|Fruit|Lemon|Lemon Juice|Milk/Cream|Make Ahead|Easter|Spring|Winter|Vegetarian|Dessert

Reviews (4) Questions (0)

4 Reviews

Author Comment
Angela @. February 23, 2011
Thanks, I thought it would be fun. I also put some of the pudding in canning jars before returning them to the owner and thanking her for the jam originally in the jar. Photo on my blog
Lizthechef February 23, 2011
Wow - how about posting your ML pot de creme recipe too?!
Author Comment
Angela @. February 23, 2011
I use this recipe and add 2-4 tablespoons of Meyer Lemon juice to the egg yolks before adding to the hot cream.<br />
hardlikearmour February 23, 2011
What an ingenious presentation!